Rabbit With Fennel and Onion

Name: Rabbit With Fennel and Onion
Ingredients: 1 21⁄2- to 3-pound rabbit, cut into 8 pieces; 2 cloves garlic; 1 1 2-inch piece rosemary; 1⁄8 teaspoon salt; 3 tablespoons olive oil; 2 bulbs fresh fennel, cored, cut into 11⁄2-inch wedges; 1 large onion, cut into 1 1⁄2-inch wedges; 3 ounces pancetta, finely diced; 4 cloves garlic, cut into halves; 2 teaspoons fennel seed, coarsely ground; 1⁄2 cup fennel leaves, coarsely chopped; 5 tablespoons olive oil; salt and fresh-ground pepper to taste; 3⁄4 cup + 1⁄2 cup dry white wine

virginialiving.com

A taste of Tuscany in Virginia

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